6 tablespoons (¾ stick) unsalted butter, room temperature, plus more for the pan
1½ cups all-purpose flour
1¼ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk, room temperature
12 ounces strawberries, trimmed and halved (quartered if large)
Ice cream, optional
Sat fat 9g
How to Make It
Heat the oven to 350° F. Make the streusel: In a medium bowl, combine flour, oats, baking powder, brown sugar, and salt. Add butter and press it into the flour mixture with your fingers until evenly moistened. Add the pecans and stir. Set aside.
Butter a 10-inch oven-safe skillet, preferably cast iron. Make the cake: In a small bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla extract. Gently stir in the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture. Fold in the strawberries. Transfer the batter to the prepared pan. Top with the streusel mixture, squeezing it into small clumps.
Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm with a scoop of ice cream, if desired.
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